Description
Goldbraun überbackene Rigatoni, umhüllt von würziger Tomaten-Hackfleisch-Sauce, zartem Schinken und feiner Schalotte; saftig, aromatisch und cremig, mit knackiger Kruste und verlockendem Duft.
Ingredients
Scale
- 1 Schalotte
- 1 Zehe(n) Knoblauch
- 150 g Kochschinken
- 200 g Hackfleisch (Rind)
- 1 EL Rapsöl
- 350 g Rigatoni Nudeln
- 3 EL Tomatenmark
- 200 ml Gemüsebrühe
- 0.5 TL Oregano
- 0.5 TL Basilikum
- Pfeffer
- Salz
- 200 ml Sahne
- 50 g geriebener Parmesan
- 100 g TK-Erbsen
- 100 g Mozzarella, gerieben
- 100 g Edamer, gerieben
- 2 Zweig(e) Basilikum
Instructions
- Peel the shallot and garlic clove. Finely dice both. Cut the cooked ham into small cubes and set aside.
- Heat 1 tablespoon of rapeseed oil in a large non-stick pan over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula or wooden spoon, until it is browned and crumbly. This should take about 5–7 minutes.
- While the meat is browning, bring a large pot of salted water to a boil. Add the rigatoni noodles and cook according to the package instructions until al dente. Once cooked, drain the pasta thoroughly and set aside.
- Add the diced shallot and garlic to the browned meat in the pan. Sauté them together for 2–3 minutes until the shallot becomes translucent and fragrant.
- Stir in the tomato paste and cook for 1–2 minutes, allowing it to slightly caramelize and deepen in flavor.
- Pour in the vegetable broth to deglaze the pan, scraping up any browned bits from the bottom. Add the dried oregano and basil. Stir everything well to combine.
- Reduce the heat to low, cover the pan, and let the sauce simmer gently for about 40 minutes. Stir occasionally to prevent sticking. This allows the flavors to fully develop. If the sauce reduces too much, add a splash of water or broth as needed.
- After simmering, season the sauce with salt and freshly ground pepper to taste. Stir in the cream until fully incorporated, creating a rich, creamy meat sauce.
- Preheat your oven to 180°C (356°F) with top and bottom heat (Ober-/Unterhitze).
- In a large mixing bowl, combine the drained rigatoni with the finished meat sauce. Add the grated Parmesan, frozen peas, and diced cooked ham. Mix everything thoroughly so the sauce and ingredients are evenly distributed.
- Lightly grease a large ovenproof baking dish. Pour the pasta mixture into the dish and spread it out evenly.
- Sprinkle the grated mozzarella and Edam cheese evenly over the top of the pasta, ensuring the entire surface is generously covered.
- Place the baking dish in the preheated oven and bake for 15–20 minutes, or until the cheese is melted, bubbling, and golden brown on top.
- While the pasta is baking, wash the basil sprigs and pat dry. Pluck the leaves from the stems.
- Once the rigatoni al forno is golden and bubbling, remove it from the oven and let it cool slightly for a few minutes. Garnish the top with the fresh basil leaves before serving. Serve hot and enjoy!
Notes
For an extra flavor boost, you can add a pinch of chili flakes to the sauce for a slight heat or use smoked ham for a deeper taste. Make sure to use good-quality cheese for the best melt and flavor. The recipe can be prepared in advance up to the baking step and refrigerated, then baked just before serving. If you prefer, you can substitute other types of pasta or use a mix of cheeses according to your taste.
- Prep Time: 10
- Cook Time: 20
- Category: Pasta Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
